Finding Calm

It’s important to find things that calm us. Especially during these times when we find ourselves doing things we normally would not do. We need to seek calm situations out and allow ourselves to live in the moment.

I have always loved flowers and found a different level of calm when working with them. But it is hard in the craziness of being a mom to actually take time to enjoy them. I remember one year when I decided to take outdoor flower gardening for a 4-H project. I was to bring five matching cut flowers to the county fair. Well the night before the fair, it decided to rain, and I mean rain! Of course, I had not decided which flowers I thought would make a good match. So in the rain and in the mud, I cut several varieties of flowers. So the best place out of the rain to prepare this project was in the house. The mud and the water came with me into the kitchen. If your cringing at the thought, I guarantee you my mom was to. I don’t know if we have a photo of this mess, but I guarantee my mom and I have the picture etched in our minds. I did bring the flowers to the fair, and I do believe I received a blue ribbon. But the most important thing I gained from the experience was an appreciation for flowers and a memory like no other.

Now fast forward to preparing the boxes each week. Our last step is cutting flowers. I know several men who own and operate greenhouses so for me it’s fun to see that all of the boys know how to work with these plants. What I have noticed on all of us, is that I am not the only one in our house that finds calm in finding the beautiful colors.

God paints beautiful pictures using stunning colors around us throughout our day. We need to take time to appreciate them. Find our calm and take time to etch those pictures into our minds. We don’t always need to capture the pictures on camera. It’s far more important to live in the moment and find our calm and happy place.


 Pick-Up and Delivery

  • Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email. Please follow the CDC and MDH guidelines and COVID-19 procedures in email.
  • It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.
  • Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

wp-1594181892672.jpgOutrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.

Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish. When they are fresh out of the garden like this, I don’t worry about peeling. I simply wash and eat raw or slice and add to a salad. Do you ever wonder how baby carrots get on the grocery shelf…watch America’s Heartland here.

Kohlrabi – Two varieties this week: purple and giant duke. Cut off the bottom and the top, peel them and cut up like an apple. I love to eat them dipped in peanut butter. Here are some other way’s to use them.

Onions Enjoy the Patterson, purple or Walla Walla onions in your boxes.

Super Sugar Snap Peas – Second planting of this crop – Eat the pods and peas all together. Eat raw or sautee. Great snack.

Detroit Dark Red Beets  – Cooked beets: -Cut the top and the bottom off -Place in boiling water -Boil until you can stick a fork through it -Take out of boiling water -Using a paper towel, gently rub the skin off -Slice and enjoy with a dab of butter. – The entire plant is edible – that includes the leaves. 

Green Beans – The first crop struggled to get out of the ground. We have a few subsequent crops that are coming into their own.

Cucumbers – I don’t know about you, but I love the smell of cucumbers. We had a request about canning pickles. Perhaps you want to give a refrigerator pickle a try first. Here is a link to a recipe on Taste of Home and another from Martha Stewart.

Sunburst Patty Pan Summer Squash – Sunburst is a beautiful butter yellow scallop-type squash. Each fruit is accented with a small dark green ring. The mild, white flesh remains tender and firm. Best used when harvested and eaten at around 3″ across. Here are some ways from Martha Stewart to use and prepare this vegetable.

Zucchini – Wash the zucchini and eat with or without the skin on. Here are a few ways to use it.

Potatoes – The Dark Red Norland variety is often served boiled or in potato salads. The variety, Norland, was released by the North Dakota Agricultural College in 1957. See how potatoes are harvested in Idaho on America’s Heartland.

Some of you have taken these plants home and rooted them into a pot. Some are taking them home and making pesto. Thank you for sharing your ideas!

Basil – An herb I enjoy using when grilling or making tomato sauce. Learn from Martha Stewart some tips and tricks.

Arrangement – A variety of flowers including zinnias, rudebeckia, hostas, sunflowers and more.

Recipe of the Week


Zucchini Crust Pizza

2 cups shredded zucchini or yellow summer squash (1 to 1-1/2 medium), squeezed dry

2 large eggs, lightly beaten

1/4 cup all-purpose flour

1/4 teaspoon salt

2 cups shredded part-skim Mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

2 small tomatoes sliced

1/2 cup chopped red onion

1/2 cup julienned bell pepper

1 teaspoon dried oregano

1/2 teaspoon dried basil

Chopped fresh basil, optional

  1. Preheat oven to 450° Fahrenheit. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray or on parchment paper; spread to an 11-in. circle.
  2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400° Fahrenheit. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Source: Taste of Home

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